and Corn Salad
3 cups fresh
corn kernels (cut from about 6 small ears of corn)
1/4 cup olive
Combine corn, tomatoes and onion in large bowl.
In a blender, purée oil, cilantro, mint, vinegar, lime juice, brown sugar and clove of garlic. Adjust seasoning with salt and pepper.
Just before serving, pour dressing over corn mixture and toss.
Per Serving: 167 Calories; 8g Fat (37.7% calories from fat); 1g Saturated Fat; 4g Protein; 25g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
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